Bacon Parmesan Potato Salad

It’s that time of the year again! Bama Football kicks off today and I’ve had several requests for some tailgating recipes, so over the next few weeks, I’ll post some game day ideas.

Back in 2007, The Birmingham News asked for one of my composed salad recipes to feature in a special about July 4th cooking so I wrote down my recipe for Bacon-Parmesan Potato Salad. It’s a great salad to enjoy on game day because it can be made days in advance and held in the frig. Not only do I make it for tailgating on the Quad, it’s also the salad of choice I’m asked to bring when we party on the lake. Give it a shot! It’s a great alternative to traditional potato salad!

  • 3 1/2 pounds russet baking potatoes
  • 1 3oz package fully cooked bacon pieces or 12 slices of bacon, cooked and crumbled
  • 1 tsp minced garlic
  • 3 green onions, sliced
  • 1 cup Ranch salad dressing
  • 1 cup Creamy Caesar salad dressing
  • 1/4 tsp celery salt
  • 1/4 tsp dried basil
  • 1/4 tsp dried thyme
  • 2 tsp prepared horseradish
  • 2/3 cup shredded Parmesan cheese
Wash the potatoes, sprinkle with salt and pepper, wrap in foil and bake at 400F for 1 hour or until potatoes are soft. Let potatoes cool, then refrigerate until chilled. (Potatoes can be baked up to 2 days prior to preparing the salad.)
In a large bowl, combine the garlic, green onions, both salad dressings, celery salt, basil leaves, thyme and horseradish. Dice cooked, un-peeled potatoes and add to the wet ingredients, stirring until fully combined. Add the bacon, reserving 1 tbsp for garnish. Add the Parmesan cheese and mix will. Sprinkle remaining bacon atop the salad and serve.
Makes 10-12 servings!

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